Effect of Yellow Pea Protein and Fibre Added to a High-carb Meal on Glycemic Response and Food Intake

N/ACompletedNCT02015429

University of Toronto15 enrolled

Overview

The investigators hypothesized that consuming isolated yellow pea fibre or protein, alone to together, as part of a high-carbohydrate pasta meal, would reduce the blood glucose response to the meal compared to a meal without yellow pea components and reduce food intake at a meal served 2 hours later.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

SINGLE

Enrollment

Conditions

Obesity Diabetes

Interventions

Pasta meal with added fractions or control with no fractionsDIETARY_SUPPLEMENT

Eligibility

Sex: MALEMin age: 20 YearsMax age: 30 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Non-smoking * No metabolic disease * BMI 20 - 25 kg/m\^2 * male * age 20-30 Exclusion Criteria: * Intolerance to treatments * on appetite-modifying medications * restrictive eating * smoking * over or underweight * breakfast-skipping

Locations (2)

University of Toronto - Department of Nutritional Sciences

Toronto, Ontario, Canada

University of Toronto

Toronto, Ontario, Canada

Outcomes

Primary Outcomes

Ad libitum food intake at second pizza meal

Food intake measured via electronic scale in g, then converted to kcal using the caloric density.

Time frame: 135 mins after completion of treatment, 20 mins to eat pizza meal.

Blood glucose

Blood glucose measured via hand-held glucometer and finger prick.

Time frame: between 0 and 215 mins, every 15-30 mins

Secondary Outcomes

Subjective appetite

Measured via Visual Analog Scales (VAS)

Time frame: 0 to 215 minutes

Data from ClinicalTrials.gov

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